Summer Tortellini Skillet
This summer tortellini skillet comes together in about 20 minutes, uses just one pan, and packs in the brightest flavors of the season — sweet corn, tender zucchini, juicy cherry tomatoes, fresh basil, and plump cheese-filled tortellini all tossed in a light, garlicky olive oil sauce.
Equipment
- Large Deep Skillet or Sauté Pan - 12-inch / 30cm recommended
- Large pot - for boiling tortellini
- Colander or strainer
- Sharp knife
- Cutting board
- Wooden spoon or silicone spatula
- Microplane or box grater - for Parmesan
- Measuring spoons and cups
- Liquid measuring cup
- Cast iron skillet - optional, excellent for searing vegetables
Ingredients
- 20 oz cheese tortellini - 567g, refrigerated or frozen
- 2 tablespoons extra-virgin olive oil - divided
- 2 medium zucchini - about 1 lb or 450g, sliced into half-moons
- 1 cup fresh or frozen corn kernels - 150g, from about 2 ears of corn
- 1 ½ cups cherry tomatoes - 225g, halved
- 4 cloves garlic - minced
- ½ teaspoon crushed red pepper flakes - optional
- ½ teaspoon kosher salt - plus more to taste
- ¼ teaspoon black pepper
- ¼ cup fresh basil leaves - 15g, torn or chiffonade
- ½ cup freshly grated Parmesan cheese - 50g, plus more for serving
- 1 tablespoon fresh lemon juice
- ¼ cup reserved pasta water - 60ml, from cooking the tortellini
Instructions
- Cook tortellini in salted boiling water according to package directions. Reserve ¼ cup (60ml) pasta water before draining. Toss drained tortellini with a drizzle of olive oil to prevent sticking and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add zucchini in a single layer and cook undisturbed for 2-3 minutes per side until golden and caramelized. Season with salt and pepper, then transfer to a plate and set aside.
- Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and red pepper flakes, stirring constantly for 30-45 seconds until fragrant. Add halved cherry tomatoes and season with salt and pepper. Cook for 3-4 minutes, stirring occasionally, until tomatoes soften and begin to burst.
- Add corn kernels to the skillet and cook for 1-2 minutes until heated through. Return the seared zucchini to the pan along with the cooked tortellini. Pour in reserved pasta water and toss gently to combine and coat everything evenly.
- Remove skillet from heat. Drizzle with fresh lemon juice, add grated Parmesan, and toss gently to combine. Scatter torn fresh basil over the top. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately with extra Parmesan on the side.
Notes
- Don't skip searing the zucchini: A proper sear gives it texture and a lightly caramelized flavor. Work in batches if your skillet isn't large enough.
- Reserve pasta water before draining: The starchy water helps the sauce cling to the tortellini instead of pooling at the bottom of the pan. Don't substitute regular tap water.
- Use freshly grated Parmesan: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. A block of Parmesan and a microplane grater make a noticeable difference.
- Cook garlic over medium heat: Garlic burns quickly over high heat and becomes bitter. Medium heat gives you fragrant, golden garlic without any bitterness.
- Taste before adding salt: Tortellini, Parmesan, and pasta water are all salty, so taste first before adding more salt.
- Add basil off the heat: Fresh basil wilts and loses color almost instantly in a hot pan. Adding it after removing from heat keeps it bright green and aromatic.
- Don't overcook the tortellini: Follow package directions closely. Overcooked tortellini turns mushy and falls apart when tossed in the skillet.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as tortellini becomes mushy when thawed.
- Reheating: Reheat on the stovetop with 1-2 tablespoons of water or broth over medium-low heat for 3-5 minutes, or microwave with a splash of water in 60-second intervals.
- Variations: Add Italian sausage, shrimp, or white beans for extra protein. Swap zucchini for yellow squash, bell peppers, or asparagus. Make it creamy with 2-3 tablespoons of heavy cream stirred in at the end.